Dill has been used in cooking and medicine for hundreds of years. In addition to its strong, pungent, appetizing aroma and taste, it can have many medicinal properties. They are due to certain compounds called monoterpenes, flavonoids, minerals and amino acids.
The calcium content of dill means that it helps maintain adequate levels of calcium in the body, which in turn can help protect you from bone loss and loss of bone mineral density. Osteoporosis affects millions of people every year, and calcium, along with other important minerals, is a key component for proper bone growth and development, and for repairing damaged bones.
Dill helps regulate insulin levels. While research in this area is somewhat limited, especially in humans, it has shown that dill may help reduce fluctuations in serum lipids and insulin levels in corticosteroid-induced diabetes. One study published in the journal Phytotherapy Research noted that lab rats with type 2 diabetes experienced decreases in serum glucose and insulin levels when given dill extract for 22 days.
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Dill has long been associated with antimicrobial activity. Therefore, eating this herb frequently can help reduce the incidence of a number of microbial infections throughout the body, as well as infections that can lead to open sores on the skin.
Diarrhea is mainly caused by two causes: indigestion and the action of microorganisms. In terms of indigestion, dill can be quite beneficial as it has very good digestive properties. May help relieve diarrhea by suppressing microbial infections trying to attack the body.
Dill has long been known as an anti-inflammatory herb, which means it can help reduce inflammation and associated pain in conditions like rheumatoid arthritis and gout. Dill has been used since ancient times for this very reason.
Dill seeds and leaves can act as good mouth and breath fresheners. In addition, the essential oils it contains are bactericidal, antioxidant and disinfectant in nature. Because of these properties, they can help alleviate oral microbial infections, and their antioxidants minimize the damage caused by free radicals to gums and teeth.
Recall the advice of nutritionists on the use of early greens: “Add to every meal.”
Source: Fakty
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